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Tuna Niçoise Pasta Salad with Herb Vinaigrette
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5 from 5 votes

Tuna Niçoise Pasta Salad

Inspired by the classic French Salade Niçoise, this elevated tuna pasta salad that's sure to become a family favorite. The perfect combination of hearty ingredients and bright, bracing flavor, this salad can be enjoyed as an entree or side. 
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Salad/Side Dish
Cuisine: French
Diet: Low Lactose
Servings: 8
Author: Jamie Vespa MS, RD

Equipment

  • Large Stock Pot or Dutch Oven
  • Mixing bowls

Ingredients

  • 12 oz. Casarecce Pasta
  • 1/3 cup + 1 Tbsp. Extra-Virgin Olive Oil
  • 2 Tbsp. red wine vinegar
  • 2 oil-packed anchovies, minced
  • 1 Tbsp. minced shallots
  • 2 tsp. whole-grain mustard
  • 1 garlic clove, minced
  • 1/4 tsp. each kosher salt and black pepper
  • 6 oz. haricots verts (or green beans), trimmed and halved
  • 1 cup cherry tomatoes, halved
  • 3 hard-boiled eggs, quartered or thinly sliced
  • 6 oz. oil-packed tuna, broken into pieces (such as Tonnino brand)
  • 1/4 cup Pitted Calamata or Castelvetrano olives, halved
  • capers and fresh chopped dill for garnish

Instructions

  • Cook DeLallo Organic Whole-Wheat Pasta according to package instructions in a large pot of salted water until al dente. During final 45 to 60 seconds, add green beans. Drain pasta and green beans, and give them a quick rinse with cold water. Transfer to a large bowl or serving platter.
    While pasta boils, prepare dressing by combining olive oil, red wine vinegar, mustard, shallots, anchovies, garlic, salt, and pepper in a small bowl; whisk to combine. Pour half the dressing over cooked pasta and green beans; toss to combine.
    Add tomatoes, hard boiled eggs, olives, and tuna. Pour remaining dressing overtop, and garnish with capers and fresh dill. Serve immediately, or refrigerate, covered, until ready to serve.

Notes

Make-Ahead: The dressing can be made up to 2 days ahead. Just note the garlic and onion-y flavor will intensify the longer it sits. If you're a garlic lover, this is a VERY good thing. Otherwise, I suggest making it fresh.
Storage: This tuna pasta salad will last up to 3 days refrigerated. After that, the egg and tuna scent can become a little overpowering. The salad will also dry out a bit after being refrigerated, so I suggest mixing in extra olive oil before serving.

Nutrition

Serving: 1.5cups | Calories: 350kcal | Carbohydrates: 32g | Protein: 15g | Fat: 17g | Saturated Fat: 1.5g | Sodium: 500mg | Fiber: 2g | Sugar: 1.5g